Raw Grass

Raw Grass

Raw Grass 

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Black pepper processing technology

Black pepper processing technology

1. Processing: Raw pepper 

2. Pre-cleaning 

3. Removing stone 

4. Grading by aerodynamics and spiral 

5. Washing by steaming 

6. Drying 

7. Grading by aerodynamics and spiral 

8. Store 

9. Weighting

10. Packing 

Capacity: 2.4-30 ton/shift

Stage 1: Impurities cleaning process:

• Pepper material is inserted into hopper and bucket conveyor to loading into PRE-CLEANER to Removing extraneous matter or impurities through careful, Large fan enhance separating effect., Dust and immature grain and remove by aspirator.
• Pre-cleaning Impurities working based on aerodynamic principles, the principle of separating the principle of weight and divide the volume. Therefore, screening of impurities can be separated for about 90% of impurities in pepper and include smaller impurities pepper, pepper larger impurities and pepper lighter impurities (including dust).
• In addition, equipped with magnetic system, the machine also works to separate the steel and raw materials. Pepper after leaving raw material impurities sieve sizes ranging from 2.5 mm to 6.5 mm.

Stage 2: Sort by size

• After separating impurities, pepper was a bucket moved into grading machine, working base on vibration and size net of Sieving to classification with

• Particle size from F2,5mm – F4,5mm
• Particle size from F4,5mm – F4,9mm
• Particle size from F4,9mm – F5,5mm
• And the larger particle size F5,5mm

• Pepper has been classified into four size container. From 4 to this container, we can mix the nuts at the request of finished products for export or continue being processed.

Stage 3: Removing stone

•  In graded Pepper still have mixer some stone the same size  pepper.
• Stone emoving process works on the principle difference in the proportion of the size of pepper. Pepper will be a slightly more elevated air flow forms a parallel flow to flow out of mesh. Meanwhile heavier stones falling star collisions with the sides of the groove and dance mesh back later to escape.
• Stage 4: Classification by aerodynamics
  Pepper after leaving the hotel stone splitting machines or removing stone, it is have same size but different weight, so need grading by grading by weight of pepper
• Through bucket conveyor Pepper was put into a sorting by through called Catador. In this device has an airflow from the bottom up vertically. Therefore, the sponge and mild peppers will be raised and get out there to make the suspended particles and are separated in a different way.
  Air flow traffic catador adjusted depending on the quality of pepper.

Stage 5: Classification proportion by spiral

• Pepper after the cleaning process, categorized by size, separation and classification of hotel stone aerodynamic different still shapes: round or dented or distorted and the stalks pepper.
• Sorter spiral shape is formed by the bulkhead spiral around a vertical axis. Mixes include pepper pepper bead deformation and loaded into the mouth on the sorter.
• Because diarrhea particles spiral down vertically under the action of gravity. The circular particle accelerator spins should gradually increase to a point where we spin the tilt bulkhead located outer edge and are separated, while the particle movement in free fall on the spiral troughs being higher friction rate particle flow in circular no. Thus the particles closer yield strain of the spiral shaft and taken out

Stage 6: Wash and process microbiology by steam

• To eliminate harmful microorganisms especially salmonella, it uses steam at pressures from 2 ÷ 3 kg / cm2 at temperatures of 1200 C – 1400 C to pepper spray in the shortest time (about 20 – 40 paper).
• In the process of steam absorbs pepper blank conveyed through water extraction system before drying.

Stage 7: Drying

• Drying system uses two consecutive levels of two drying towers floors: floor and floors dried input. The capacity was adjusted pepper suit material moisture content to achieve high performance through bonds discharge screw system.
• To ensure the scent of pepper, heating systems using gas burners with automatic gas combustion nozzles ensure labor safety system and fire.

Stage 8: Cooling after drying and sorting

• After drying, the pepper was put into a container cooled and again passed through catador pepper to separate impurities including dust and pepper crust arising after the drying process. After that pepper is brought into the shape sorter spiral (2nd).

Stage 9: Scales, automatic dosing

• Pepper finished product is put into containers for storage or to be put on automatic weighing systems as required quantify.
  Scales quantitative automated control electronic system that displays the number from 30-60kg tolerance of ± 45g / 50kg, yield 200bao / hour.

How To Grow Black Pepper

How To Grow Black Pepper

Here’s how to grow black pepper, the fruit of the Piper nigrum plant. Also known as peppercorns, black pepper is the world’s most popular spice. Piper nigrum is a tropical vining plant that grows 12 feet tall in its native India. While only suitable to the hottest parts of North America, it can be a fun, exotic plant to grow in the home garden. 

WHERE TO GROW

The peppercorn plant can be grown in USDA Hardiness Zones 10 and 11. It prefers hot, humid and tropical climates and can not tolerate areas where temperatures drop below 60° F. In cooler areas, grow black pepper in a container and overwinter it indoors or in a greenhouse.

Plant Piper nigrum in the partial shade, with dappled sun light. You’ll want to grow it near a fence, trellis or similar support structure on which the vines may climb. In doors, it may work in a hanging planter with the vines draping down toward the floor.

WHEN TO PLANT
Plant black pepper when soil temperatures are at least 75° F or start it indoors year round. Transplant outside in the spring if possible when conditions are mild.

BEST SOIL FOR GROWING BLACK PEPPER
Black pepper needs rich soil that drains easily. A fertile potting mix works great. Garden soil should be amended with lots of compost. Plant in raised beds for better drainage. Soil pH is optimal at 5.5-7.0.

PLANTING
Soak your black pepper seeds in water for 24 hours prior to planting. Sow seeds very lightly, only about ¼ inch below the surface of the soil and about 3 inches apart. Moisten carefully with a spray bottle. Keep the soil moist and warm until the seeds germinate about 30 days later. Place them on top of a radiator or refrigerator if possible to help keep them warm. Move to indirect sunlight once they sprout. Transplant the healthiest seedlings outside or to larger growing pots when they are 4 to 6 inches high.

WATERING & CARE
Keep the soil constantly moist for good results. Mist regularly with a spray bottle to keep a humid environment. Water container plants even more often as they will dry out fast. No need to keep the soil sopping wet but don’t let it completely dry out between each watering either.

Provide a fence or trellis for the black pepper vines, which may reach about 15 feet long. Indoors, grow them in a hanging pot so the vines can spread out.

Fertilize every spring with a well balanced organic fertilizer. Fertilize house plants every four weeks.

DISEASE & PET CONTROL
Pepper plants are not susceptible to many pests or disease if they are well taken care of. Plant them in high quality soil and do not over or under water. Blast off pests with a hose. Use organic sprays if bugs appear to be a nuisance. Remove diseased or infested foliage from the garden.

HARVEST
Peppercorns can sometimes be harvested starting about one year after planting, but most will take 3 to 4 years to develop. First, flowers will appear throughout the spring and summer. Fruit will begin to form shortly after in clusters. They will ripen from green to red and can be harvested at these different stages. Most gardeners will harvest peppercorns when they begin to turn red.

Dry peppercorns in the sun for about three days. They should turn black when completely dry. Grind them up to make black pepper.

OTHER TIPS & ADVICE
Peppercorn seeds will likely need to be purchased through an online nursery.

Piper nigrum has been cultivated for over two thousand years and traded all over the world. Today, Malabar black pepper is considered the finest.

Pepper plants have evergreen leaves and large, beautiful flowers.

Remove the red hull to have white peppercorn, which has a milder flavor. Green peppercorns are harvested when still green.

Do you have tips or questions about how to grow black pepper? Let us know in the comments section below.

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Black Pepper

Introduction

Dark pepper(Piper nigrum L.), the lord of flavors, has a place with the family Piperaceae. It is acquired from the enduring climbing vine, Piper nigrum which is indigenous to the tropical timberlands of Western Ghats of South India. It is one of the critical and most punctual known flavors created and sent out from India. India represents 54% of the aggregate region under pepper on the planet however its offer of creation is just 26.6 %. 

It is a climbing evergreen plant and develops to a stature of 10 m or more. The vines branch on a level plane from the modes and don't accomplish length, however the completely developed vines totally cover the standard displaying the presence of hedge. The leaves are comprehensively lanceolate, yet wide varieties happen fit as a fiddle and are orchestrated on the other hand. The inflorescence is a catkin created at the hubs inverse to the upper clears out. Blooms are exact moment. Monoecious or dioecious or hermophrodite frames happen in various assortments. The natural product is a solitary seeded berry, which has a thin,soft pericarp surriounding the seed. It takes around a half year to develop in the wake of blooming. Some of the time, spike shedding jumps out at the degree of 14 to 65 % causing extensive misfortune. Showering of IAA 50 ppm or planofix 50 ppm and orzinc 0.5 % at the season of berry setting stage diminishes spike shedding.

Climate and soil Requirement

Pepper is a damp tropic plant, which requires satisfactory precipitation and mugginess. The hot and muggy atmosphere of submountanous tracts of Western Ghats and Eastern Ghats is perfect for its development. It develops effectively between 20o north and south scope and from ocean level upto 1500 meters above MSL. The temperature extends in the vicinity of 10o and 40oC. A very much dispersed yearly precipitation of 125-200 cm is viewed as perfect for pepper. 

Pepper can be developed in an extensive variety of soils, for example, mud topsoil, red topsoil, sandy soil and lateritic soils with a pH of 4.5 to 6.0, however in its regular living space, it flourishes best on virgin soil rich in natural issue.

Assortments 

Lion's share of the developed sorts of pepper are monoecious. More than 75 cultivars of pepper are being developed in India. Karimunda is the most well known of all the set up cultivars of pepper among the cultivators of Kerala. The other essential cultivars are Kottanadan, Narayakkodi, Aimpiriyan, Neelamundi, Kuthiravally, Balancotta, Kalluvally, Malligesara and Uddagare. 

Engendering 

Pepper is engendered by cuttings raised for the most part from the sprinter shoots. Cuttings from the sidelong branches are at times utilized, since notwithstanding diminishment in the quantity of fruiting shoots, the vines raised from them are by and large brief and shaggy in propensity. In any case, established parallel branches are helpful in bringing pepper up in pots. 

Sprinter shoots from high yielding and solid vines are kept curled on wooden pegs settled at the base of the vine to keep the shoots from interacting with soil and striking roots. The sprinter shoots are isolated from the vine in February-March and subsequent to trimming the leaves, cuttings of 2 to 3 hubs each are planted either in nursery beds or polythene sacks loaded with ripe soil. Cuttings from center 1/3 of the shoots are attractive as they are high yielding. Sufficient shade is to be given and flooded every now and again. The cuttings will strike pulls and wind up noticeably prepared for planting in May-June.

Queen

Queen of Spices

Cardamom or elaichi is the ‘Queen of Spices’. But exactly what is black cardamom? Let us tell you that before we head to the benefits.

Black cardamom is a small herb with strong aromatic fragrances and can be availed in two varieties ‘black cardamom’ and ‘green cardamom’. Black cardamom or hill cardamom is the most popular species among these two. It is widely used in cooking for its unique taste and powerful flavor. Black Cardamom is also known as ‘Kali Elaichi’ in Hindi, ‘Nalla Elakulu’ in Telugu, ‘Karupu Elakkai’ in Tamil, ‘Karutta Elakka’ in Malayalam, ‘Kari Elakki’ in Kannada, ‘Badi ilaychi’ in Gujarati, ‘Masalyaci Velci’ in Marathi, and ‘Baro Elaca’ in Bengali.

The oil extracted from the seeds of the herb is known as one of the most effective essential oils and is widely used in aromatherapy. From promoting your heath to making your hair shiny, there are a number of ways this spice can be used. In this post, we will discuss about the benefits of black cardamom for health, skin and hair.

Organic cultivation of Ginger

Ginger is cultivated in many states in India. Dry ginger has good demand abroad especially in the Middle East markets. India is the largest exporter of dry ginger.
Ginger is a tropical crop adapted for cultivation even in regions of subtropical climate such as the high ranges. This crop thrives best in well drained friable loamy soils rich in humus. Being an exhaustive crop, it may not be desirable to grow ginger in the same field year after year. Therefore, it is essential to convert the whole farm as organic with ginger as one of the crops in rotation. The crop cannot withstand water logging and hence soils with good drainage are preferred for its cultivation. In order to cultivate ginger organically an isolation distance of 25m wide is to be left on all around from the conventional farm. The produce from this isolation belt shall not be treated as organic. Being an annual crop, the conversion period required will be two years. Ginger can be cultivated organically as an inter or mixed crop provided all the other crops are grown following organic methods. It is desirable to include a leguminous crop in rotation with ginger. Ginger-banana-legume or ginger-vegetable-legume can be adopted.

Sources of planting material

Carefully preserved seed rhizomes free from pests and diseases, which are collected from organically cultivated farms can be used for planting. However, to begin with seed material from high yielding local varieties may be used in the absence of organically produced seed. Seed rhizomes should not be treated with any chemicals.

Preparation of land and planting

While preparing the land, minimum tillage operations may be adopted. Beds of 15 cm height, 1 m width and of convenient length may be prepared giving at least 50 cm spacing between beds. Solarisation of the beds is beneficial in checking the multipli­cation of pest and disease causing organisms. The polythene sheets used for soil solarisation should be kept away safely after the work is completed.
At the time of planting, apply 25 g powdered neem cake and mix well with the soil in each pit taken at a spacing of 20-25 cm within and between rows. Seed rhizomes may be put in shallow pits and mixed with well rotten cattle manure or compost mixed with Trichoderma (10 g compost inoculated with Trichoderma).

Cultural practices

Mulching the ginger beds with green leaves is an essential operation to enhance germination of seed rhizomes and to prevent washing off soil due to heavy rain. This also helps to add organic matter to the soil and conserve moisture during the later part of the cropping season. The first mulching is to be done with green leaves @ 10 - 12 t/ha at the time of planting. It is to be repeated @ 5 t/ha at 40th and 90th day after planting. Use of Lantana camara and Vitex negundo as mulch may reduce the infestation of shoot borer. Cow dung slurry or liquid manure may be poured on the bed after each mulching to enhance microbial activity and nutrient availability. Weeding may be carried out depending on the intensity of weed growth. Such materials may be used for mulching. Proper drainage channels are to be provided in the inter rows to drain off stagnant water.

Manuring

Application of well rotten cow dung or compost @ 5-6 t/ha may be made as a basal dose while planting the rhizomes in the pits. Enriched compost giving a start to phosphorus and potassium requirements may be highly useful. In addition, application of neem cake @ 2 t/ha is also desirable.

Plant protection

Diseases

Soft rot or rhizome rot caused by Pythium aphanidermatum is a major disease of ginger. While selecting the area for ginger cultivation care should be taken to see that the area is well drained as water stagnation pre-disposes the plants to infection. Hence provide adequate drainage. Select seed rhizomes from disease free areas since this disease is also seed borne. Solarisation of soil done at the time of bed preparation can reduce the fungus inoculum. However, if the disease is noticed, the affected clumps are to be removed carefully along with the soil surrounding the rhizome to reduce the spread. Trichoderma may be applied at the time of planting and subsequently if necessary. Restricted use of Bordeaux mixture (1 %) in disease prone areas may be made to control it.
The bacterial wilt caused by Pseudomonas solanacearum can be managed by treating the seed rhizomes with streptocycline (200 ppm) for 30 minutes and shade drying before planting. In case the disease is noticed in the field, a uniform drenching of all the beds with Bordeaux mixture (1 %) may be made.
Regular field surveillance and adoption of phytosanitary measures are necessary for pest management. The shoot borer Conogethes punctiferalis is the most important pest of ginger. It appears during July-October. period. Spot out the shoots infested by the borer. Cut open the shoot and pick out the caterpillar and destroy. Spray neem oil (O.5%) at fortnightly intervals if found necessary. Light traps will be useful in attracting and collecting the adult moths.

Harvesting and post harvest operations

The crop is ready to harvest in about eight to ten months depending upon the maturity of the variety. When fully mature leaves turn yellow and start drying up gradually. Clumps are lifted carefully with a spade or digging fork and rhizomes are separated from dried leaves, roots and adhering soil. The average yield of fresh ginger per hectare varies with varieties ranging from 15 to 25 tonnes.
For making vegetable ginger, harvesting is done from the 6th month onwards. The rhizomes are thoroughly washed in water twice or thrice after harvest and sun-dried for a day.
For preparing dry ginger the produce is kept soaked in water overnight. Rhizomes are then rubbed well to clean them. After cleaning, rhizomes are removed from the water and the outer skin is removed with a bamboo splinter or wooden knife having pointed ends. Iron knife is not recommended, as colour will be faded. In order to get rid of the last bit of the skin or dirt, the dry rhizomes are rubbed together. The peeled rhizomes are washed and dried in the sun uniformly for one week. Rhizomes are to be dried to a moisture level of 11 % and they are stored properly to avoid infestation by storage pests. Storage of dry ginger for longer periods is not desirable. The yield of dry ginger is 16-25 per cent of the fresh ginger depending upon the variety and location where the crop is grown. Burning of sulphur for processing ginger is not allowed.

Preservation of seed rhizomes

The rhizomes to be used as seed material should be preserved carefully. The indigenous practices like spreading layers of leaves of Glycosmis pentaphylla called in Malayalam 'panal' being followed by farmers can very well be adopted for this purpose. In order to get good germination, the seed rhizomes are to be stored properly in pits under shade. For seed materials, big and healthy rhizomes from disease-free plants are selected immediately after harvest. For this purpose, healthy and disease-free clumps are marked in the field when the crop is 6-8 months old and still green. Seed rhizomes are stored in pits of convenient size made inside the shed to protect from the sun and rain. Walls of the pits may be coated with cow dung paste. Seed rhizomes are stored in these pits in layers along with well dried sand or saw dust (i.e. put one layer of seed rhizomes, then put 2 cm thick layer of sand or saw dust). Sufficient gap is to be left at the top of the pits for adequate aeration. The pits can be covered with wooden plank with one or two small holes for aeration. Seed rhizomes in pits need inspection once in twenty days to remove shriveled and disease affected rhizomes. Seed rhizomes can also be stored in pits dug in the ground under the shade of a tree provided there is no chance for water to enter the pits. In some areas, the rhizomes are loosely heaped over a layer of sand or paddy husk and covered with dry leaves in a thatched shed.

source: http://agritech.tnau.ac.in

Plantation

Plantation establishment and management

Large cardamom is generally grown in forest loamy soils having soil depth of few centimetres to several inches. Colour of large cardamom soil ranges from brownish yellow to very dark greyish brown. Texture varies from sandy, sandy loam, silty loam to clay. In general, large cardamom soils are acidic in nature and majority of soils have pH ranges from 5.0 to 5.5 and more than 1% organic carbon content. Onan average, these soils have high available Nitrogen and medium Phosphorous and Potassium. Because of steepness of the terrain, chance of water logging is less, and water logged conditions are not suitable forth plants and adequate drainage is quite essential for the better stand of the crop. The ideal time for planting large cardamom in Sikkim & Darjeeling is May to July, preferably during June - July when the intensity of South West Monsoon is low. By this time, the planting materials i.e., mature tillers with 1-2 immature tillers / vegetative buds become ready. Due to appearance of new leaves in the mother clump during this period, symptoms of Chirke disease, viral in nature, becomes prominent which helps not to collect such plants as planting materials.

Selection of site

Large cardamom grows well in forest loamy soils with gentle to medium slopes. Luxuriant growth is observed nearby perennial water sources. However, water logged condition is detrimental to the plants. Itis noticed that heavy shade or less shade hinders crop growth and production. Utis ( Alnus nepalensis) is the most common shade tree and Utis – cardamom is a very good Agro-forestry system for sustainable production in the region. The other species of shade trees that are commonly used by most of the farmers are Panisaj (Termalia myriocarpa), Pipli ( Bucklandiasp.), Malito ( Macaranga denticulate), Argeli ( Edgeworthes gardneri), Asare (Viburnus eruberens), Bilaune ( Maesa Cheria), Kharane (Symplocos sp.),Siris ( Albizzia Lebbeck ), Faledo ( Erythrina indica), Jhingani ( Eurja tapanica), Chillowne (Schimawallichi) etc (Gupta et al, 2012).

Land Preparation

 Most of the tribal farmers living in remote places are following traditional methods for land preparation. Pits are prepared without appropriate spacing from the centre of the pits. Pits are left open for weathering for a fortnight and then filled with topsoil mixed with cow dung compost / FYM @ 1 –  3 kg per pit. Pit making and filling operation are completed in the third week of May before the onset of pre-monsoon showers.

Planting

Planting is done in June –  July when there is enough moisture in the soil. A mature tiller with 2 – 3immature tillers / vegetative buds is used as planting unit. Suckers / seedlings are planted by scooping a little soil from the centre of the pits and planted up to collar zone. They do not follow staking which is very important to avoid lodging from heavy rain and wind. Mulching is done at the plant base using dried organic matter, leaves, weeds etc. Mulch improves the soil condition and the soil fertility.

Application of manure

Application of manuring is done by well decomposed cattle manure once in year. Most of the farmers recycled all the crop residues in the plantation and FYM / organic materials etc are applied as and when required.

Irrigation

In most of the traditional plantations, farmers only depend on rainwater for irrigation.

Weed control

Weeding is generally done by using a traditional knife known as

“sickle” or by hand depending upon the intensity of weed growth. From around the plant base weeds are pulled out by hand and in inter-space needs only slash with sickle. While weeding dried shoots and other thrashed materials are used as mulch around the plant base.

Indigenous plant protection practices

Among the insect pests that attack large cardamom, leaf caterpillar (

 Artona chorista Jordon) and stem borer (Glyphipterixsp.) are considered as important pests of the crop. The fungal diseases, particularly the

Colletotrichum blight and viral diseases Chirke and Foorkey are major threat to this crop. The farmers in this region have been following indigenous pest and diseases management practices. The diseased plants are uprooted and destroyed as and when they are seen. Some farmers also used to take disease infected plant to an isolated place, chopped into small pieces and buried in pits for quick decomposition.Traditional pest management practice was followed by the farmers in large cardamom. It is adopted to manage house hold pest also. Ash and leaf extract are commonly used to manage pest

Harvesting and curing

The indication of time of harvest is when the seeds of top most capsules turn brown. As soon as the said colour appears and to enhance maturity bearing tillers are cut at a height of 30 –  40 cm from ground and left for another 10 – 15 days for full maturity. The spikes are harvested by using traditional knives known as “ Elaichi chhuri” by the farmers of these regions. The harvested spikes are heaped and capsules separated and dried. The cured capsules are rubbed on wire mesh for cleaning and removal of calyx (tail).Traditionally cardamom is cured in Bhatti, where capsules are dried by direct heating. Under this system the cardamom comes in direct contact with smoke which turns the capsules to dark brown or black with smoky smell.

Packing and storage

The dried capsules are allowed to cool and then packed in polythene lined jute bags. Most of the farmers in Sikkim and Darjeeling stored the bags on wooden platform away from sidewall to avoid absorption of moisture and thereby to avoid fungal growth on the stored produce.

Gender roles in large cardamom cultivation

Man and women do almost all works from land preparation to capsule storage. However, their role depend more on the family situation than on gender or ethnicity. In a family with more male members, male works in the fields, whereas in families with fewer men, women work equally with men. Both men and women actively participated in land preparation and pit formation. Planting, manure application is done by both men and women. Mulching is done mostly by men, although women help as when required. Weeding is done mostly by women. Harvesting is done by men and plucking of capsules from spike is mostly done by women and children. Curing in Bhatti is done by men and removal of tail (calyx) from dried capsule is done by women and children, although men help as when required.

http://www.academia.edu/8895505